Delia’s Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis


NO apologies what-so-ever for sharing this treat!  Trust our own Delia Smith to work her winning seasonal magic with a very pretty, pretty simple and ‘berry-healthy’ dessert you’ll want to make again and again!

And healthy it sure is: a delicious helping of super-nutrient red berries, dairy, gelatin and not-to-feared-in-moderation sugar. It’s food-that-heals magic on a plate and, despite it’s posh title, it’s super-easy to make and (as you can see) it’s very pretty too!  What more could we ask of Delia?

[Image credit: Delia Smith and you can view Delia’s original recipe here]

Food provenance

Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown grains, fruits and vegetables. Please try to source your food as well as you are able.

Print Recipe
Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis
A pretty, pretty simple and simply healthy treat you'll want to make again and again! Note: this is one you'll want to start the night before, or first thing to give the terrine a chance to set well.
For the terrine
For the blackberry coulis
For the garnish
For the terrine
For the blackberry coulis
For the garnish
  1. Bring the cream to room temperature and in a small bowl, mix 5/6 tablespoons of cream with the gelatin powder*. Stir well and leave it to soak for a few minutes.
  2. Meanwhile, place the rest of the cream in a saucepan with the sugar and heat gently, just until the sugar has dissolved (it's important not to overheat the cream, so draw the pan off the heat as soon as you can feel all the sugar has dissolved). Then add the soaked gelatin to the hot cream, put the pan over a low heat and whisk everything together well for a few seconds. Again, don't over heat and don't worry if you have a few small lumps - they'll sieve out in the next stage. Remove the cream mixture from the heat.
  3. In a mixing bowl, stir the yoghurt and vanilla together, then pour in the gelatin cream mixture through a fine sieve. Mix everything together very thoroughly and pour the mixture into the plastic box, allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it's set.
  4. To make the blackcurrant coulis, de-stalk the blackcurrants and then sprinkle them with the sugar in a bowl. Leave to soak for 30 minutes, and then whiz them in a food processor or stick blender until as smooth as you can get them. Then sieve them into the bowl. Taste to check that you have added enough sugar, then pour into a jug and chill until you're ready to serve the terrine.
  5. To serve, slide a palette knife around the edges of the plastic box just to loosen the terrine, then carefully dunk the bottom of the box into a bowl of warm water for a few seconds.
  6. If serving the terrine at the table, place a flat plate over the top of the box and turn the whole thing over, giving it a firm shake as you set it down. The decorate the top with raspberries and mint leaves, in such a way as to be a so you can easily cut it into six portions at the table. You can drizzle a little coulis over the top, and serve the remainder in a separate jug.
  7. Or, turn the terrine out onto a board and cut it into six slices. Arrange each slice on a serving plate, spoon a little blackcurrant coulis over opposite corners of each one and decorate with the fresh raspberries and mint leaves.
  8. Either way... ENJOY!
Recipe Notes

Make sure you use regular gelatin power (not collagen hydrolysate) or the liquid won't set...  I have been there!  I use this grass-fed gelatin powder.

Share this Recipe

Izabella Natrins

After 30 years in the health space, I'm here to share and use my expertise and experience to help women to create the true health they deserve. My Femergy@40 Nutrition and Lifestyle Health Coaching and Resilient Weight-Loss programmes empower, support and inspire women who are fighting fatigue, struggling with overwhelm, weight gain, sleep, energy and niggling or multiple diagnosed health issues, to find hope and optimism, regain confidence and create much better health. My book 'The Real Food Solution' 2020 (updated from Once Upon a Cook 2019) is an evidence-based treasury of real food wisdom and a call to action to change the way you eat, create more energy, vitality and better health and support a sustainable planet ... with traditional foods. I'm a qualified real food nutrition and lifestyle health expert, holistic health coach, nutritional chef and a writer, a speaker and a partner, mum & grand-mum.

You may also like...

Leave a Reply

Sign up for my periodic emails to receive interesting, relevant and informative content, news, research, advice, tips and more.

As a 'Thank You' I'll send you a FREE pdf with great advice and information on reducing the toxic load of your home and other simple lifestyle changes you can make to improve your health.